For the lamb

1 leg of lamb weighing about 1.2-1.4kg/2lb 10oz-3lb 1oz

8 fresh rosemary sprigs

8 fresh thyme sprigs

1 jar low FODMAP basil pesto

salt and freshly ground black pepper

olive oil, for drizzling

For the minted potatoes

2 litres/3½ pints water, to cook

600g/1lb 5oz new potatoes, washed and scrubbed

1 fresh thyme sprig

1 large fresh mint sprig

2 large bay leaves

100g/3½oz unsalted lactose free butter

50g/1¾oz chopped fresh mint

salt and freshly ground black pepper, to season

Serves - 4


Preheat the oven to 200C/400F/Gas 6. Prepare the lamb by piercing the leg eight times using a small sharp knife.

Into each hole push down a sprig of rosemary and a sprig of thyme. Brush the basil pesto over the meat before seasoning with salt and freshly ground black pepper. Place into an oven tray and drizzle with olive oil.

Place the tray into the oven for 45 minutes to an hour, or until cooked to your liking.

Once cooked, remove from the oven and cover with aluminium foil. Leave to rest for 20 minutes.

For the minted potatoes, bring a large pan of water to the boil.

Place the potatoes into the water with a little salt, thyme, mint, bay leaves and bring back to the boil.

Once the potatoes are cooked, drain and discard the cooking liquid and herbs.

Return the potatoes to the pan, add the lactose free butter and chopped mint and season with salt and freshly ground black pepper.

To serve, carve the lamb and place onto serving plates along with the minted new potatoes.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Roasted leg of lamb with minted new potatoes